Asparagus and Prosciutto di Parma Puff Pastry Tart with Spring Pea Pesto and Ricotta - Prosciutto Di
Asparagus and prosciutto are always an iconic pair for spring, and this tart with spring pea pesto is sure to brighten up any garden party of the season.
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Cooking tools:
- Rolling pin
- Pastry brush
- Blender
- Food processor
- Grater
- Baking sheet
- Oven
- Fork
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 cup spring peas
- 1/4 cup extra virgin olive oil
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese, shredded
- 2 tablespoons fresh mint leaves
- 1 clove garlic
- 1 sheet frozen puff pastry, thawed
- 1 cup part skim ricotta cheese
- 1 egg, lightly beaten
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound thin asparagus, trimmed
- 1 tablespoon olive oil
- 6 slices Prosciutto di Parma, halved lengthwise
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